Abstract
The effect of freeze-drying on the properties of angiotensin I-converting enzyme (ACE) peptide inhibitors in mushrooms was investigated. At least a two-fold higher amount of protein was extracted from freeze-dried compared to fresh fruiting bodies. Proteomic analysis showed freeze-drying has preserved a wide range of proteins in mushroom, including low abundance proteins which could be potential ACE inhibitors. The ACE inhibitory activity of proteins was not lost by freeze-drying. Therefore, freeze-drying could be applied for industrial-scale drying of mushroom fruiting bodies for the extraction of ACE inhibitory peptides from food for the production of functional foods and nutraceuticals.
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